Topic: Seekh Kebabs with Mushroom Bhaji

[Malc.]

This was really my first go at CA's seekh kebab but thought i'd post the meal as a whole.

So I started with my take on CA's Seekh Kebab. As I hadn't really prepared to do it I used what I had to hand but also made some deliberate changes to test the rusk theory for Jerry and Razor.

Ingredients:

1 tsp Garlic & Ginger Paste
1 tbsp Ground Cake Rusk
1 Enchilon Shallot finely chopped
1 tbsp Corriander Leaf
1/2 tsp Lemon Juice
1 tsp Mint Jelly
1 tsp Fenugreek ground
1/2 tbsp Pataks Rogan Josh Paste
1 tsp Garam Masala
1/2 tsp Tandoori Masala
1/4 tsp Chilli Powder
1 small red chilli.

I left out the egg as it makes the mix lighter but you can't play with the mince once you have it cooking. The sugar was also left out as the Cake Rusk is sweet and the Jelly is also sweet.

Threw the lot into a bowl with what was going to be 400g of mince lamb but decided that 100g left over was pointless so used it all.  ;D

It was then allowed to mature a while before being separated into 75g balls which were rolled into a sausage shape then in the fridge to set a little. Once ready to cook I simply put them in a pre heated grill turning once browned.







Next on the list was the Mushroom Bhaji of which we've had alot of since I found a really good recipe online and twisted it slightly. I halved the following recipe:

Ingredients:

1 Onion med-large finely chopped
2 tsp Garlic & Ginger Paste
1/2 tsp Turmeric
1/2 tsp Chilli Powder
1 tsp Cumin
1 tsp Corriander Ground
1/4 tsp Salt
1 tbls Tomato Puree
8 Ounce Button Mushroom quartered.

Heat enough ghee to fry the onion till golden add the Garlic & Ginger and stir through. Add the spices and cook for 2 mins, followed by the mushrooms and Tomato Puree. Stir well to coat and put the lid on stirring occasionally. Cook until most of the water has gone.





I then made up some mint sauce based on one of the recipes on here (sorry i'll edit the links in later).

This was made:

1 tsp Sugar
1 tsp Mint Jelly
1 tbls Boiling Water
200ml Yoghurt

After dissolving the sugar and jelly in the water, I added the yoghurt and stirred through. It was a little sweet for more liking so next time i'll just add the jelly or add sugar to regular mint sauce.




Clean plates were had all round and if you haven't tried CA's version of the Seekh Kebab then you jolly well should, it was divine.

[Razor]

Hi Axe,

Looking good and noticed the cheeky glass of red ;D

So, how did it go with the rusk?  Did it give you the sweetness required?  I see you left out food colouring, I keep meaning to do this but when it comes to it, I always end up putting it in.  I know it makes no difference to the flavour whatsoever but,  it just doesn't feel right without it.

My local TA do their seekh kebabs without food colouring and they are awsome but nothing like a BIR seekh.  I've never tasted anything similar anywhere.  I'm gonna bug him this weekend and try and get his recipe.

Great post, keep it up mate.

Ray

[Malc.]

Thanks Razor, how that glass of wine got there is anyone's guess, I can tell you it didn't hang around long though. 

The rusk worked really well. Baring in mind I have not tasted CA's published version I found my derivative to be full of sweetness. This was without adding sugar too. You may note from the picture that I used ASDA's own mint jelly, now I don't know if this is sweeter than Colemans, so this is something I will have to investigate. I will say that the mint sauce I made was also a little sweet for my liking. Mind you, I was heavy on the teaspoon.

The overall finish on the kebabs was good. They looked moist and smelt great. On cutting they were quite light and broke apart as opposed to being cut through, when using a fork. This as a result of not adding the egg I feel. I cooked these as a sausage under the grill and not on skewers. I don't think you'll have a problem with your skewers but I wouldn't recommend anyone using needle type skewers, as I think they would break the kebab when turning.

The taste was nothing short of delightful. Full of body but not over powering and finished with a nice round sweetness. I not a 'fiery foods' person, but I would have preferred a little more 'bite' from the chilli I used. I will put this down to experience, 1) adding too much mince and 2) using mild chilli powder instead of cayenne for instance. Trial and error will have this ironed out nicely.

As for colouring, well at one point in my life I was devastated to learn that restaurants are not to use colourings. Now though, i'm rather more 'if it adds nothing to the flavour why bother'. I must admit that a Chicken Tikka that looks orange rather than red is a Chicken Tikka that looks anaemic, but really, for me these days, its all about the taste with as little fuss as is necessary. That said, your kebabs do look very nice in all their full glory and splendour.

[JerryM]

Axe,

real good report. that cheeky glass of wine certainly does go well with the spices.

not made CA's version (only had 1 off previous go in fact).

on the mint sauce i use colmans fresh garden mint - for the mint sauce.

appreciate the tips on cooking as i too will leave out the egg.

[Malc.]

Thanks Jerry,

I've just looked at the Jelly and its first listed ingredient is Lactose, Fructose syrup! So that answers that one. I am going to taste test with the remaining yoghurt. One will be with sugar and Coleman's garden mint the other will be ASDA Jelly without sugar. This will be compared with the remainder of last night s mix.

Good luck with Razor's recipe, it's next on my cards, with colouring, just for him. 

[Razor]

Axe,

Be daring and use GREEN food colouring ;D  Only kidding mate, like I said, my local TA doesn't use any and their kebabs are lush.

Ray

[Malc.]

Can you imagine, green Seekh kebabs. :-X

[Stephen Lindsay]

or blue even...they would look mouldy lol